Antioxidant activity of the main phenolic compounds isolated from hot pepper fruit (Capsicum annuum L).

@article{Materska2005AntioxidantAO,
  title={Antioxidant activity of the main phenolic compounds isolated from hot pepper fruit (Capsicum annuum L).},
  author={Małgorzata Materska and Irena Perucka},
  journal={Journal of agricultural and food chemistry},
  year={2005},
  volume={53 5},
  pages={
          1750-6
        }
}
Four cultivars (Bronowicka Ostra, Cyklon, Tornado, and Tajfun) of pepper fruit Capsicum annuum L. were studied for phenolics contents and antioxidant activity. Two fractions of phenolics, flavonoids (with phenolic acids) and capsaicinoids, were isolated from the pericarp of pepper fruit at two growth stages (green and red) and were studied for their antioxidant capacity. Both fractions from red fruits had higher activities than those from green fruits. A comparison of the capsaicinoid fraction… CONTINUE READING